Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

Jagannath, A.; Raju, P. S.; Bawa, A. S.

doi:10.1016/j.lwt.2012.04.003

Cited by 15 publications

(10 citation statements)

References 21 publications

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“…No significant change ( P > 0.05) in the content of ascorbic acid was observed in heat‐treated litchi juice as fermented for 18 h by L. casei at 30 °C, whereas the content of ascorbic acid in DMDC‐treated litchi juice increased to 225.8 mg/L as fermented for 18 h by L. casei at 30 °C (Figure ), which may be attributed to the deoxidization of oxidized ascorbic acid of DMDC‐treated litchi juice by L. casei (Jagannath and others ). The content of ascorbic acid in fermented heat‐treated litchi juice showed a slow linear reduction during 4 wk of storage at 4 °C, while a fast‐to‐slow tendency to reduction was showed in fermented DMDC‐treated litchi juice (Figure ).…”

Section: Resultsmentioning

confidence: 96%

Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus Casei as an Alternative of Heat Treatment

Xiao

et al. 2014

Journal of Food Science

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The pasteurization treatment is often recommended prior to fermentation of fruit juice by probiotics, as it would lead to a rapid inactivation and inhibition of spoilage and pathogenic bacteria, and ensure the fermented products with consistent sensory and nutritional quality. Dimethyl dicarbonate (DMDC) is a powerful antimicrobial agent, which was approved for use as a microbial control agent in juice beverages by FDA. This study provides a scientific basis for the application of DMDC prior to fermentation of litchi juice.

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Section: Resultsmentioning

confidence: 96%

Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus Casei as an Alternative of Heat Treatment

Xiao

et al. 2014

Journal of Food Science

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“…Fermented leaves with LAB strains 75 and 17a demonstrated the highest retention of ascorbic acid content (Figure 4). Cactus cladodes (Opuntia ficus-indica L.) [22] and amaranthus paste [23], showed a similar increasing trend in ascorbic acid after fermentation. In contrast, no increase in ascorbic acid was detected in pineapple juice fermented with LAB strains [24].…”

Section: Effect Of Fermentation On Physicochemical Parameters and Ascmentioning

confidence: 90%

Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

et al. 2020

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This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.

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“…Ascorbic acid content was determined by taking 1.5 g of dried lemon peel powder and subjecting to HPLC involving extraction and clean up [17,18] before separation on a Waters Spherisorb 5 µm ODS2 analytical column, and detection…”

Section: Ascorbic Acidmentioning

confidence: 99%

Comparative Evaluation of Soxhlet and Ultrasonics on the Structural Morphology and Extraction of Bioactive Compounds of Lemon (Citrus limon L.) Peel

Jagannath¹,

Biradar²

2019

J Food Chem Nanotechnol

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The relative recoveries of bioactive compounds and nutritional ingredients from lemon peel by ultrasound-assisted extraction (USAE/UAE) and traditional soxhlet extraction methods under different conditions of extraction were evaluated. The effect of these treatments on the morphological structure and tissue damage were assessed by scanning electron microscopy. The overall optimal conditions for maximum extraction of total phenolic content (TPC), total flavonoids content (TFC), vitamin C and anti-oxidant activity (AOA) using USAE (200 W output) was predicted using response surface methodology to be at the combined levels of 48 °C extraction temperature, 60 min extraction time and 80% duty cycle. Under these optimum conditions the corresponding predicted responses for TPC, TFC, vitamin C and AOA were 67.17 mg GAE/100 g, 4.52 mg CE/100 g, 26.46 mg/100 g and 61.68% respectively. USAE proved better as compared to soxhlet in the extraction of total phenolics, flavonoids, retention of vitamin C and showing antioxidant activity. In the case of USAE, the combination of factors for maximum extraction of total phenolics (88.06 mg GAE/100 g) was found to be at a temperature of 33 °C, 80% duty cycle and 40 min of treatment. With reference to maximum extraction of total flavonoids (13.92 mg CE/100 g) these conditions were 40 °C, 60% and 50 min and 40 °C, 100% duty cycle, 50 min of treatment for vitamin C (58.87 mg/100 g) contents respectively. The conditions which showed the maximum antioxidant activity (69.37%) was found to be 50 °C, 80% duty cycle and 40 min of extraction.

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Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

Cited by 15 publications

References 21 publications

Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus Casei as an Alternative of Heat Treatment

Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus Casei as an Alternative of Heat Treatment

Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

Comparative Evaluation of Soxhlet and Ultrasonics on the Structural Morphology and Extraction of Bioactive Compounds of Lemon (Citrus limon L.) Peel

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